home » Decorative » Homemade noodles for main course. Recipe with photos of homemade unleavened dough noodles. Noodle soup with broth

Homemade noodles for main course. Recipe with photos of homemade unleavened dough noodles. Noodle soup with broth

Good afternoon to all blog readers and guests! It’s great that previous articles make you want to try a new dish. Today our topic for discussion is: homemade noodle soup, recipe with and without eggs.

In my childhood memories, I assume that you do too, there is clear chicken soup with carrot stars and egg noodles, which my mother or grandmother prepared with her own hands. Let's try to recreate this cozy atmosphere and make our own homemade noodles for soup.

Recipes, cooking secrets, and photos at home can be found below.

A few cooking rules:

Flour must have a high gluten content. Pay attention to the amount of protein in the flour.
The kneaded dough should not stick to your hands. Proper kneading produces a tight, dense lump.
The flour must be sifted.
After kneading, you need to let the dough “rest” in the refrigerator, wrapping it in film or covering the bowl with a lid.
To easily dry the noodles on eggs, you need to take several linen kitchen towels or pieces of cotton fabric. Select a drying location in advance.

Classic recipe with photos step by step.

Let's look at an example using one or two medium-sized eggs. This is enough to prepare a large portion of soup for 5-6 people. If you are making preparations or you have a family of homemade noodle lovers, then increase the amount of products proportionally.

Just keep in mind that making it for future use requires a lot of space for drying and storage. You can’t pack such noodles tightly into a jar; the noodles will break when removed. But for storage you can use linen bags, large glass jars or bags.

To prepare, take:

one - two chicken eggs;
100-120 grams of premium flour;
½ tsp. fine salt.

Pour the flour into a deep bowl, sifting it along with the salt. Make a well in the mound and pour in the egg. I prefer to first beat the egg a little with a fork until smooth in a separate bowl. This will make kneading the dough easier. First, use a fork and then use your hands to knead the mixture until it becomes pliable and easily comes off your hands. You may need to add more flour.

When the lump reaches the desired consistency—it becomes dense and you can pinch off soft pieces—continue kneading for another minute or two. Any dough “loves” your hands, and this one especially. Now wrap the lump in cling film and leave it in the refrigerator for an hour. If you don't cover the dough, it will dry out and the noodle strips won't have a uniform texture.

After rising, we begin the cutting process. On a large board or directly on the table with a rolling pin, roll out the layer. It is very important that it turns out thin (one, maximum two millimeters) and evenly rolled out.

Sprinkle flour on top and begin rolling into a loose roll. It is better to cut off uneven edges. Now carefully and with clear movements using a sharp knife, cut strips about 5 mm wide.

There are two options for drying noodles:

rolled up;
straight stripes.

The first option is much easier to dry and store. But the noodles turn out to be long. By unrolling the skein, you can cut strips of the required length. If you want to cut a “cobweb”, you should initially cut the roll into wide strips (about 1 cm). It remains to cut a transverse straw 2-3 mm wide. Such pasta is very easy to store and cooks faster.

Leave the raw noodles to dry on towels for about 6-10 hours. The time depends on air humidity, temperature in the house and the presence of a draft. Shake the noodles periodically to prevent sticking. Then, after drying, carefully place it in a bag or jar. Homemade noodles should be cooked a little less than store-bought ones.

Homemade Noodle Options

You can consider two more cooking options with photos. The dough can be prepared only with yolks or without eggs at all.

The first method is with yolks:

two yolks;
20 milliliters of vegetable oil;
100 grams of flour;
a teaspoon of salt.

Knead the dough as before:

Sift flour and salt into a container.
Mix butter and yolks separately.
Pour the liquid into a bowl and mix into a tight lump.

It is better to cut this type of product shorter, since the lack of protein makes the strips brittle when dry. This recipe is perfect for chicken soup, adding color and richness!

The second method is eggless noodles:

on water at room temperature. Requires flour with a high gluten (protein) content - from 10.5%.
or on boiling water. It can be made from any type of flour, but skill is required.

Cooking method using regular water:

Mix flour with salt.
Pour in 250 ml of water in small portions.
Leave the lump for half an hour in the refrigerator. The dough is ready.

Choux pastry in boiling water for noodles is prepared as follows:

Measure out 350 g of flour and sift it into a bowl.
Prepare 180 ml of boiling water, dissolve the salt in it and pour in the oil.
Quickly and carefully pour the liquid into the middle of the dry ingredients and begin kneading.
In just a quarter of an hour you can cut the noodles.

The advantage of choux pastry is that it is easy to roll out and cut, it does not stick to your hands or cutting board. The rolls can be rolled tightly without fear of the layers sticking together.

Here are the basic recipes for homemade soup noodles. To get multi-colored vermicelli, you can add boiled puree from carrots, spinach, beets (a teaspoon per 1 egg), or use curry. Chicken soup will be colorful and appetizing.

Homemade Chicken Noodle Soup Recipe

I’ll share my proven method of preparing this simple dish and while the chicken broth is cooking, let’s quickly prepare the noodles.

You can take any parts of the bird, but preferably with bones.

Before cooking, I always remove the skin of store-bought chicken and throw it away, because... it accumulates all the antibiotics, etc., that the bird was fed with.

If the chicken is homemade, then I remove the skin after cooking.

Immerse the pieces of meat in cold water and wait until it boils over high heat. Drain the first broth, pour cold purified water over the chicken and cook over medium heat for an hour (store bought), two hours (homemade). At the end of cooking, remove the body of the bird and remove the meat from it. This way the broth will come out clear and rich.

Other ingredients for chicken noodles:

Potatoes – 4-5 pcs.
One egg.
Flour – 120-130 g.
Medium sized onion and carrot.
Parsley or dill.
Salt, curry.
1-2 cloves of garlic (for lovers)

Preparation will not take much of your time:

Prepare the noodles as in the very first recipe (according to the classic method)
Leave for half an hour. Cut the potatoes into cubes, carrots into semicircles or quarters, and onions into finely chopped pieces.
Place potatoes in boiling broth, add salt and pepper and reduce heat to low. Periodically you need to remove the foam.
Sauté carrots and onions in a hot frying pan. You should get a beautiful golden color.
Add noodles, steamed vegetables, boiled chicken meat + garlic cloves to the boiled potatoes
Add ½ tsp. curry, boil for literally 2-3 minutes and turn off. Let the soup steep under the lid for a while.
Before serving, generously add herbs and invite everyone to the table.

Working with the dough will be much easier if you purchase a special machine (it will also help you roll out the dough into pasties). It is inexpensive, and when you use it you save time and effort, because you can cut it at the same time.

It's time to say goodbye. It’s very good that you also share your secrets, and together we create a delicious mood! Life is always easier and tastier with easy and quick recipes. Comment, save to your bookmarks.

Noodles are one of the most popular snacks, quick lunch or dinner options. There are a variety of ready-made, quick and super-quick food products in stores, but a dish prepared with your own hands is always nicer and warmer. How to cook noodles at home, what dishes you can come up with based on it, from the quickest to the most complex traditional dishes - a selection of ideas and recipes from.

The most “ancient” noodles are Chinese, known about them since the second millennium BC. However, now this type of pasta has gained extraordinary popularity in almost any kitchen in the world, where there is sure to be a “signature” method of preparation.

Soba

One of the most popular fast foods in Japan. The noodles are called buckwheat, although in fact it is more correct to call them buckwheat-wheat noodles, since they are made from two types of flour. This is due to the lack of gluten in buckwheat flour - 100% buckwheat noodles simply will not hold their shape.

Soba is served as a hot dish and in the form of soup - with broth. How to cook buckwheat noodles at home, read our recipe.

Ingredients

Buckwheat flour - ½ cup;
Wheat flour - 1 cup;
Egg - 3 pieces;
Water - 30 grams;
Soy sauce - 3 tablespoons;
Fish sauce - 3 tablespoons;
honey - 3 tablespoons;
lemon juice - 3 tablespoons;
fresh ginger - a small piece.

Recipe

1. Mix two types of flour and make a small mound with a depression in the middle - pour a little water there and break the eggs.

2. We begin to knead the dough, taking flour from the edges to the center. The result should be a smooth and dense ball. If it doesn't stick together, add a little more water. Cover it with cling film and set aside to rest at room temperature for 30 minutes.

3. Mix sauce, fish sauce, lemon juice, honey and grated ginger and leave for 15-20 minutes. Then we filter.

4. Roll out the rested dough into a thin layer (it is important that it is not too thin, as it may break due to the use of buckwheat flour) and cut into thin strips.

5. Boil the noodles in boiling salted water and pour over the sauce. Sprinkle with sesame seeds and serve.

Beshbarmak

This Turkic dish is one of the longest to prepare. However, the unique combination of meat, homemade noodles and fresh herbs will not leave anyone indifferent.

Ingredients

Lamb - 500 grams;
Beef - 500 grams;
Carrots - 1 piece;
Onions - 3 pieces;
Flour - 200 grams;
Egg - 1 piece;
Water - 200 grams;
Salt - to taste;
Greens - to taste;
Allspice, black pepper - to taste.

Recipe

1. Cut the meat into large pieces, add cold water and let it cook for three to four hours until it begins to pull away from the bones. An hour before it’s ready, add bay leaves, allspice, carrots and onions to the broth. You need to remove the foam from the meat during cooking, but leave a little fat - it will be needed.

2. Mix flour with salt, egg and water into the dough, roll it into a ball and leave to rest under a damp towel at room temperature for 30 minutes.

3. Strain the finished broth. Roll out the settled dough and cut it into strips, then into diamond shapes. Roll in flour.

4. Cut one onion into rings and fry in fat from the broth. We also cut the second one into rings and, lowering it into the broth, boil it a little.

5. Cook the noodles in boiling salted water and mix with onions in a frying pan.

6. Serve beshbarmak: first put noodles with onions on a plate, then meat, put boiled onions on top. Serve the broth seasoned with herbs separately.

Funchoza

Glass noodles are one of the most popular in Japan, China and Korea. It is used to prepare both hot dishes, salads, and snacks. Find out how to cook thin rice noodles in your home kitchen in our recipe.

Ingredients

For the noodles

Rice flour - 500 grams;
Egg - 3 pieces;
Water - 1 tablespoons;

For salad (per serving)

Funchoza - 100 grams;
Korean carrots - 60 grams;
Cucumber - 1 piece;
Garlic - 2 cloves;
Soy sauce - to taste;
Olive oil.

Recipe

1. Pour flour into a slide, make a depression and break eggs into it and add warm water. Knead the dough and leave it to rest for 30 minutes.

2. Roll out and cut into very thin strips. In order for the noodles to turn out transparent, you need to roll out the dough very thin, but at home this is extremely difficult without professional equipment.

3. Boil. Helpful advice: if your funchose has a diameter of up to 0.5 mm, then you can simply pour boiling water over it and leave for five minutes. If the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but no more than three to four minutes.

4. Cut the cucumber into thin strips. Mix Korean carrots, funchose and cucumber, season with soy sauce and garlic, add a little olive oil. This salad can be supplemented with any ingredients you like: shrimp, pieces of fried chicken or vegetables.

Colorful noodles

Children will really like colored noodles, and the natural ingredients in the composition will make this dish not only beautiful, but also healthy. How to make pasta from beets, spinach, pumpkin and paprika - in our recipe.

Ingredients

Flour (pasta mixture) - 4 cups;
Eggs - 6 pieces;
Beets - 1 piece;
Spinach - 170 grams;
Pumpkin - 200 grams;
Bell pepper - 170 grams;
Paprika - 1 tablespoon;
Apple vinegar;
Salt - to taste.

Recipe

1. Prepare the flour mixture for the noodles: mix two cups of regular fine wheat flour, one cup of durum wheat flour and one cup of durum wheat semolina. For one type of noodle you will need a glass of this mixture.

2. Boil small beets until tender and chop in a blender. You can cut the pumpkin into pieces and bake in the oven, then squeeze out the excess liquid. Cook the spinach for about five minutes until it softens but does not lose its color. Bake the peppers in the oven at 180 degrees for 30-40 minutes. Peel the skin and punch it with a blender.

3. Pour the flour mixture into a mound with a small depression. Mix each chopped vegetable with two eggs and pour this mixture into the center of the flour. Knead the dough, form it into a ball and beat it a little on the table. Next, cover with a damp towel and leave at room temperature for 30 minutes.

4. Roll out the dough, sprinkle with flour and roll into a “roll”. We cut into thin slices, so we get long spirals of noodles. Cook for seven minutes in salted water and serve with ricotta, goat cheese or mascarpone.

Fettuccine

One of the most popular types of pasta in Rome, long ribbons of noodles are prepared with various fillings and sauces. We offer a recipe for fettuccine with salmon in creamy sauce.

Ingredients

Flour - 300 grams;
Egg - 3 pieces;
Salt - to taste;
Salmon - 300 grams;
Cream 33% - 500 grams;
Hard cheese - 100 grams;
Pepper - to taste.

Recipe

1. Mix flour with salt, pour into a mound, and break eggs into it. Knead the dough and leave in the refrigerator for 30 minutes.

2. Roll out the dough thinly, sprinkle with flour, fold in half and in half again. Cut into strips about a centimeter wide. Shake each strip and place the finished strips in the “nest”.

3. Cut the salmon into large pieces, sprinkle with salt and seasonings to taste. Bake in the oven at 180 degrees for five to seven minutes.

4. Boil the fettuccine “nests” in salted water.

5. Heat the cream in a frying pan, add Parmesan. Place the pasta in the sauce and sprinkle with Parmesan. Stir until the sauce thickens. Add salmon, pepper and place on a plate, sprinkle with more cheese.

Bon appetit!

Illustration by Alexandra Girya

Do you want to please your loved ones with something delicious? Egg noodles, like nothing else, are suitable for both breakfast and dinner. She will not leave either her gourmet husband or her little children indifferent, because she prepares it with her own hands with great love and care.

Classic recipe for homemade egg noodle dough

This option good for beginner cooks, since the products used here are available to everyone, and the cooking process is easy and not burdensome.

Kitchen appliances and utensils: wooden rolling pin, board, knife, deep bowl.

It is better to take homemade eggs, with a bright orange yolk, then the noodles will come out a beautiful yellow color.
The water for the test should be slightly warmed up., but make sure that it is not hot - it loves warmth and warm hands, so it is easier to knead.

The flour must be sifted first to enrich with oxygen and make the dough not clogged.

Step-by-step preparation

Break 4 eggs into a bowl.
Salt with 2 pinches of salt, pour in 4 tsp. water, stir.
Gradually pour half of the flour (2 cups) into the bowl, stirring with a spatula.
Then, in the same bowl, knead the dough with your hands.
Separate 5-6 tsp. flour for sprinkling. Sprinkle the surface of the board or table with flour, transfer the dough onto it and knead for about 5 minutes, adding the rest of the flour.
Knead until elastic and smooth so that it does not stick to your hands, roll into a round bun.

Cut into 8 pieces. Take one part and wrap the rest back in film so they don’t dry out.
Dust the work surface with flour again.
Knead the remaining 1 piece of dough, roll it into a log and place it on the prepared surface.
Roll out very thinly with a wooden rolling pin to a thickness of approximately 1 mm.
When rolling, gradually add flour to the table so that the dough does not stick. Place the rolled out layer on the board and leave to dry for 20 minutes.
At this time, the same manipulations are done with the remaining balls. Cut the dried dough layer into 4 pieces of the same width, fold them one on top of the other and cut crosswise, fold again and cut into thin strips (approximately 2 mm each) - exactly the thickness needed for the finished noodles. That's it, you can start cooking!

Recipe video

If you would like to learn more about the process of making your own egg noodles, watch the following video.

And this dish will greatly please the smallest household members who are picky about any food. All products and dyes here are exclusively natural.

Cooking time: 1 hour.
Number of servings: 8.
Kitchen Tools: blender, knife, large board, rolling pin.

Ingredients

Cooking steps

Preparation

Spinach Noodle Dough (Green)

Carrot Noodle Dough (Orange)

Beetroot noodle dough (red)

Cut the rested dough into strips and boil in chicken broth, or in regular salted water. You can also dry it and put it in four different containers, so you can then cook proportional amounts of colorful noodles.

Recipe video

You can learn a more detailed process of making colored egg noodles in the next video.

This is an original and very tasty dish that combines Italian and Asian cuisines. For it, you can take noodles prepared according to one of the above recipes. And the dressing will be fresh bright vegetables, rich chicken broth and juicy pieces of chicken fillet.

Cooking time: 40-50 minutes.
Number of servings: 4.
Kitchen tools: knife, cutting board, 2 liter saucepan, deep frying pan.

Ingredients

Cooking steps

Rinse chicken breast under cold running water. Dry. Cut into thin strips, removing all veins.

Boil 1.5 liters of water in a saucepan, add 1 tsp salt. salt, pour in 1 tbsp. l. sunflower oil, add noodles.
Cook for about 5 minutes, no longer, because then it will still be cooked in the sauce. Stir constantly with a spatula to prevent sticking.
Finely chop 2 cloves of garlic with a knife, fry for 2-3 tbsp. l. olive oil. The garlic will give off its aroma to the oil. As soon as it starts to sizzle, you should immediately remove it, otherwise the oil will become bitter.
Place strips of meat in a frying pan with aromatic oil and fry over high heat until golden (2-3 minutes, no more, otherwise the meat will become tough and dry).
Throw in diced tomato and bell pepper.

Add the contents of 1 pack of Knorr chicken broth to the frying pan; it will give the dish a richer aroma and taste.
Place the noodles in the pan, adding a little of the water in which they were cooked. This is necessary so that the dish does not burn.
Fry for another 2-3 minutes, stirring gently with a spatula.

The finished dish can be decorated with chopped parsley and served!

Recipe video

If you have any questions about making homemade chicken noodles, you can watch the following video.

How to decorate and what to serve with

When noodles are served as a side dish, they are placed in a flat wide plate and seasoned with sauce or frying.
You can place sautéed onions and carrots on top of the finished noodles.
You can also grate hard cheese.
Okay simple put a piece of butter on top and generously sprinkle with fresh herbs.
It goes well with small cracklings and fried onions.
A good addition is sour cream cheese sauce(add 70 g of hard cheese, grated on a fine grater, to 200 g of sour cream, heat in the oven until the emulsion is homogeneous).

Note to the hostess

The thinner the dough is rolled out, the more tender the finished dish.. If you place a piece of colored paper under the dough of the correct thickness, it will shine through.
To cook 200 g of noodles, you need to boil 1 liter of water, add ½ tsp of salt. salt, pour in 1 tbsp. l. sunflower or olive oil and throw in the noodles. Boil for 7-8 minutes, stirring to prevent sticking. Pour into a colander and let the water drain completely.
If you are not going to cook it at the moment, you can stock up, dry the well-prepared noodles on a tray in one layer, and put them in a container with a lid or put them in a jar.
If under-dried, it quickly deteriorates in a closed container: it grows moldy and becomes dark and unattractive in appearance.

Alternative dishes

An interesting option for making homemade pasta is a recipe for stuffed cannelloni.
Also a good recipe for making tender.
Fans of Asian cuisine may be interested in recipes for cooking unusual, but no less tasty and appetizing.

It turns out that it’s not so difficult to prepare a delicious homemade lunch with a few ingredients on hand: flour, eggs, vegetable oil. Well, and a little more imagination. And if you have a couple of extra hands or arms, the process of chopping and cooking can turn into a fun family activity! You just have to start! Is there anything else you can add? Suggest your own recipe and design options, they may be useful for others. Write in the comments.

Homemade noodles, mixed only with eggs and flour of the highest quality, are decidedly different from store-bought counterparts, and they will cost mere pennies. Dried noodles can be stored in a paper or linen bag and used if necessary.
I will show you a simple step-by-step recipe for preparing such delicious noodles in an uncomplicated way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of store-bought ones.

Flour is calculated according to the proportion: 1 egg - 100 g of flour.

Ingredients:

a) premium flour - 200 g,
b) chicken eggs - 2 pcs.,
c) vegetable oil - 10 ml.

Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and crack the eggs into it, then pour in the oil.

2. Knead a tight dough - it will be difficult to knead, but at this stage you need to form a bun. Place it in a bag and let the dough rest for 10 minutes.

3. The rested dough will become more pliable and pleasant to work with. For convenience, divide the bun into 3 balls and roll each one separately. The rolled sheet should be thin and transparent, like tracing paper.

4. Transfer the finished layer to a towel to dry a little.

5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being too long, the layer can be cut in half.

6. Next, roll up the tube.

7. Holding the knife at an angle (so as not to cut your fingers), cut thin noodles.

8. The rolled noodles will begin to unwind if you lift them up and crush them with your fingers.

You can immediately use these noodles to prepare a side dish or cook soup with them in chicken broth. If you dry homemade noodles for some time, they will be perfectly stored in the cupboard until the next use.

2016-01-27

Date: January 27, 2016

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Hello my dear readers! I continue the topic of basic dough recipes that I started a long time ago. We have already mastered, familiarized ourselves with, cooked, and today the recipe for dough for homemade noodles is next.

In the cuisine of many nations, homemade noodles are present in one form or another. Of course, her “names” sound different in different languages. Mostly heard of Italian “pasta”. And here in Transcarpathia, for example, homemade noodles are called “pumped dumplings” - that is, “rolled dumplings” (as opposed to “metan” dumplings, which are similar to dumplings). Since the price of good pasta is currently going through the roof, it is worth learning how to make noodle dough yourself. Do you agree? And whether to cook simple noodles from it or with pappardelles is a matter of taste.

Our Transcarpathian women, especially in villages, masterfully, no worse than Italians, roll huge sheets that cover the entire table. Sometimes a hundred eggs are used at once. Of course, “Transcarpathian pasta” is made in such quantities mainly when any special events are coming up, such as a wedding or a crowded anniversary. Our housewives consider it shameful to buy in a store something that is easy to prepare at home.
So, we’ll start cooking too, if you don’t mind.

Recipe for homemade egg noodles dough

Ingredients

100 g flour type 00.
1 egg.
20 ml water (if needed).

How to cook

Recipe for homemade noodles in a bread machine

Ingredients

0.5 kg flour.
150 ml cold water.
3 eggs.
A pinch of salt.

Cooking technology

First, put eggs, salt, and water in the bread maker bucket.
Pour in the sifted flour, place the bucket, close the lid, and select the appropriate mode. It is different for different units. Maybe, for example, “Pasta dough” or “Unleavened pasta dough”. If there is nothing like that, then try using the “Dough for dumplings and dumplings” mode.
After kneading is complete, roll out the noodles using the above method.

My comments

The work will be made much easier if you use a mixer for kneading and special gadgets for rolling and cutting the dough.

If you have any questions, write, I will be happy to answer them. Now our turn is to prepare various Italian pastas. Or maybe we can organize a flash mob to prepare dishes from homemade noodle dough? How do you look at this, my dear readers? If you found the information presented useful, please share it on social networks. Subscribe to my blog newsletter if you haven't already. I promise - it won't be boring! It's time to say goodbye for today. Bye everyone!

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